Each Sunday Executive Chef Kenneth Juran and his talented culinary team creatively present the award-winning La Coquina Champagne Brunch through out the kitchen where guests are invited to select from the lavished display of the new world cuisine. The transformed kitchen showecases a buffet of
… delicacies including fresh seafood with crab claws, shrimp, barbecued scallops, Sevruga caviar, sushi items and an antipasto bar. Appetites are also enticed by cheeses from around the world, rice-paper wrapped Caesar salad with shaved wasabi root, fresh fruits, yogurts, fresh baked breads and pastries, salads and much more. Serveral chefs are also ready to prepare made-to-order hot dishes that are promptly delivered to each table by seasoned wait staff. For dessert, allow the American Culinary Federation's 2006 Pastry Chef of the Year Steven Rujak, to prepare his winning recipes that are lavished displayed and sure to satisfy each and every sweet tooth.Continued